Cucumber Edamame Salad

A crisp, refreshing salad of cucumber, tender edamame, creamy avocado, and scallions tossed in a bright soy-rice vinegar dressing with toasted sesame.

Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 2 medium english cucumbers
• 2 cups cooked shelled edamame
• 1 large avocado
• 3 scallions
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon honey

Cooking instructions

1. If using frozen edamame, thaw it according to the package directions and cool completely. Slice the cucumbers into thin half-moons, dice the avocado, and thinly slice the scallions. (about 10 min)
2. Whisk the soy sauce, rice vinegar, sesame oil, and honey in a small bowl until combined. (about 2 min)
3. Combine the cucumbers, edamame, avocado, scallions, and sesame seeds in a large bowl. Pour over the dressing and toss gently to avoid breaking up the avocado. (about 2 min)
4. Chill for 10 minutes, then toss once more and serve. For best texture, serve within 2 hours. (about 10 min)